Dumpling Meatballs with Dum-Pasta
Ingredients: chives, napa cabbage, fresh ginger, fresh garlic, white onion · 30 min cook time · 685kcal · ~₩17,700
Ingredients
0.25cup chives, 0.25cup napa cabbage, 0.5inch piece fresh ginger, 2cloves fresh garlic, 0.25cup white onion, 0.25cup shiitake mushrooms, 1bunch cilantro, 1tbsp white miso, 0.5lb ground pork, 0.5lb ground beef, 2tbsp cornstarch, 2.5tbsp light soy sauce, 1tbsp honey, 0.5tbsp rice vinegar, 1tsp mirin, 1tsp fish sauce, 2tsp sesame oil, 0.5tsp white pepper, 3tbsp chili crisp, 1count large egg, 1package dumpling wrappers
Instructions
1. In a food processor, pulse shiitake mushrooms, napa cabbage, white onion, chives, garlic, and ginger until finely chopped but not mushy.
2. Combine ground pork, ground beef, the pulsed vegetable mixture, soy sauce, cornstarch, mirin, fish sauce, sesame oil, kosher salt, white pepper, and one large egg in a bowl. Mix thoroughly with gloved hands in one direction until well combined.
3. Use an ice cream scoop to portion the meat mixture into uniform meatballs. Roll them into spheres and place them on a parchment-lined baking sheet. Chill in the fridge for a bit.
4. Heat a skillet over medium-high heat. Add a little oil and sear the meatballs until browned on all sides. Add a splash of water and cover the skillet to steam the meatballs, ensuring they cook through and remain juicy.
5. Remove the cooked meatballs from the skillet and set aside. Keep the skillet with the drippings for the sauce.
6. Boil water in a pot. Cut dumpling wrappers in half to create a pasta-like shape. Separate the cut wrappers to prevent them from sticking together.
7. Cook the dumpling wrappers in boiling water for about 4 minutes until al dente. Fish them out and immediately shock them in an ice bath to prevent them from becoming mushy.
8. In the same skillet used for the meatballs, add chili crisp, soy sauce, fresh chives, white miso, honey, rice vinegar, sesame oil, grated ginger, and grated garlic. Whisk until smooth and slightly thickened. Add the reserved pasta water to adjust consistency.
9. Add the cooked dumpling wrappers to the sauce and toss to coat evenly.
10. Serve the 'dum-pasta' in a bowl, nestle the dumpling meatballs on top, and garnish with fresh cilantro.
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